Snickers Chocolate Caramel Tart Recipes

SNICKERS CHOCOLATE CARAMEL TART

Steps:

• In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
• Add in the cubed butter and toss to coat in the flour mixture. Then using your hands to press the butter into the dough, stopping when butter is almost completely worked in but the mixture should still be crumbly.
• Mix together the vanilla and heavy cream in a small dish and then pour into the shortbread dough. Mix until it comes together and is evenly hydrated. It may still be somewhat crumbly but it should stick together if you pinch it between your fingers. If it's still too dry, mix in another tablespoon of cream.
• Press the dough into a 9″ tart pan, covering the bottom and sides of the pan.
• Chill the crust for 20 minutes and then bake at 350F for 20 minutes (make the caramel while it bakes). If it puffs up once baked, use the bottom of a measuring cup and press down the crust while it's fresh from the oven.
• In a large heavy-bottom saucepan, pour in the sugar in an even layer. Heat over medium heat to melt, but do not touch it. If you need to adjust the sugar at all, gently shake the pan to spread the sugar around. Otherwise, just let it sit and melt. After about 10-15 minutes, it should be completely melted into a rich amber color.
• Right before the sugar is completely melted, place the heavy cream in the microwave for about 45 seconds. It's important that it's hot before mixing into the hot sugar, otherwise it could seize up the caramel.
• Remove the sugar from the heat and place it on a towel or something that will prevent the pot from moving. Begin whisking while you simultaneously pour in the heavy cream. The mixture will sputter and steam so don't lean over the pot while mixing.
• Once the cream is mixed in, mix in the butter followed by the salt and peanuts.
• Pour the caramel into the baked crust and freeze for about 30 minutes or until the surface of the caramel is set.
• Place the chocolate in a bowl and set aside.
• Pour the heavy cream into a heat-safe container and heat in the microwave for 1 minute, or until bubbling and steaming.
• Pour the hot cream over the chocolate and let it sit for 30 seconds. Then, whisk to combine.
• Spread the chocolate on top of the set caramel and top with more Snickers and peanuts.
• Place the tart back in the freezer. If you like a gooey caramel like the photos seen here, freeze for 1 hour. If you wan't a more firm and set caramel, freeze for at least 2 hours or overnight.
• Slice and enjoy!

PEANUT, CARAMEL, AND CHOCOLATE TART

Steps:

• Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
• Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
• Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
• Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
• Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
• Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.